Crustless Pumpkin Pie - cooking recipe

Ingredients

1 (16 oz.) can solid pack pumpkin
1 (12 oz.) can evaporated skim milk
2 whole eggs
2 egg whites
3/4 c. sugar
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. salt
1/2 c. graham cracker or vanilla wafer crumbs

Preparation

In large bowl, combine pumpkin, milk, eggs and egg whites; beat until blended and smooth.
Mix in sugar, all spices and salt, blending well.
Stir in crumbs.
Spray high sided 9-inch pie plate with nonstick cooking spray.
Pour pie filling into pie plate. Bake in preheated 325\u00b0 oven for 45 to 55 minutes, until a knife inserted near center comes out clean.
Cool pie on wire rack; refrigerate overnight or at least 4 hours.
Cut in wedges; serve with dollop of whipped cream.
Do not forget to spray pie plate.